Classic jalapeno pickles or jalapenos escabeche, made with fresh jalapeno chili peppers, white onions, garlic, carrots, cider vinegar and herbs.
- 1 lb jalapeño (and serrano if you wish) chile peppers
- 1/3 cup olive oil
- 2-3 medium white or yellow onions, thickly sliced
- 2-3 medium carrots, peeled and thickly sliced
- Florets from half a small cauliflower (optional)
- 1 head garlic, cloves separated but not peeled
- 4 cups apple cider vinegar
- 2 Tbsp Kosher salt or sea salt
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 4 sprigs of fresh marjoram or 1/4 teaspoon dried
- 4 sprigs of fresh thyme or 1/4 teaspoon dried
- 1 Tbsp sugar
1 Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chile.
2 Heat oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
3 Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for serranos or 10 minutes for jalapeños. Make sure the chiles are entirely cooked through before canning. You will know they are cooked when they are no longer vibrant green, but a dull, olive green.
4 Pack 4 to 5 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar and seal. Process in a hot water bath for 10 minutes.
Once opened, can keep for one to two months in the refrigerator.